Description
A rich and moist layered chocolate cake with deep cocoa flavor and creamy chocolate frosting, perfect for special occasions.
Ingredients
- For the cake:
- 2 cups (250g) all-purpose flour
- 3/4 cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 3/4 cup (180ml) hot water or brewed coffee
- For the frosting:
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (60g) unsweetened cocoa powder
- 3 cups (375g) powdered sugar
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F) and prepare two 9-inch cake pans.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter, oil, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Stir in hot water or coffee until batter is smooth.
- Divide batter into pans and bake for 28–30 minutes.
- Cool completely before frosting.
- For frosting, beat butter and cocoa powder until smooth.
- Add powdered sugar and cream gradually, mixing until fluffy, then add vanilla.
- Layer cakes with frosting, then frost top and sides.
Notes
- Use coffee to enhance chocolate flavor.
- Do not overmix batter to keep cake soft.
- Ensure ingredients are at room temperature.
- Cool cakes completely before frosting.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
